1 package graham cracker pie crust 4 ripe mangoes, flesh scooped out and sliced flat 1/4 cup sugar 1 tablespoon lemon juice or calamansi juice (to be mixed in sliced mangoes) 1 pint whipping cream, whipped stiff (divided into 3 portions) extra graham cracker crumbs for topping
Whip cream with sugar until stiff. Put 1/3 of the whipped cream at bottom of pie crust. Put a layer of mangoes to cover the entire cream.
Layer another whipped cream, then alternately with mangoes until you have consumed all the mangoes. Last layer will be whipped cream. Sprinkle crumbs on top.
NOTE: The amount of mangoes and whipping will vary to the desired number of layers and height of the pie you desire. Just adjust the sugar. Refrigerate before serving.